Recipe

Meal Behind the Wheel: Crockpot Honey Garlic Chicken

Long haul ahead? Let your slow cooker do the work. This Honey Garlic Chicken is hearty, easy to prep, and ready when you park. Just toss it in and roll out!

Ingredients

• 1 ½ pounds boneless, skinless chicken thighs or chicken breasts
• ½ cup low-sodium soy sauce
• ⅓ cup honey
• 2 tablespoons tomato paste
• 2 teaspoons chili paste sambal oelek, sriracha, or hot sauce of choice
• 4 cloves minced garlic
• 1 tablespoon rice vinegar
• 2 tablespoons cornstarch

Instructions

1. Place the chicken in the bottom of a 6-quart or larger slow cooker. In a medium mixing bowl, whisk together the soy sauce, honey, tomato paste, chili paste, garlic, and rice vinegar. Pour over the chicken. Cover and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours, until the chicken reaches an internal temperature of 165 degrees F on an instant-read thermometer. If you are available, flip the chicken over once halfway through to coat both sides. (If not, don't stress; it will still be tasty.)
   • Remove chicken to a plate and let cool slightly. Whisk the cornstarch into the slow cooker cooking liquid. Cover and cook on HIGH for 15 minutes, until the sauce thickens slightly, stirring occasionally. If you'd like the sauce particularly thick, you can cook it for a full 30 minutes in the slow cooker.
2. With two forks (or your fingers if the chicken is cool enough), shred the chicken and place it in the slow cooker. If you reduced the sauce of the stove, add it back to the slow cooker now. Stir to coat the chicken with the sauce. Serve over rice, sprinkled with green onions and sesame seeds.